fbpx
Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now
Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now

Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now

Claypot Chicken Rice

Previous
Next

There's chicken rice… and then there’s CHICKEN RICE. Amp up the epicness with this winner dinner and enjoy next-level savoury flavour.

WATCH THIS RECIPE

CLAYPOT CHICKEN RICE

PREP TIME

10 minutes + soaking
COOK TIME

45 minutes
SERVES

4
Ingredients

300g (10.5 oz) chicken thigh fillets, cut into 4cm pieces

2 tbsp light soy sauce

½ tsp dark sweet soy sauce

1 tsp sesame oil, plus extra to drizzle at the end

2 tsp cornflour (cornstarch)

6 dried shitake mushrooms

2 tbsp vegetable oil

2 Chinese lap cheong sausages, sliced

3 garlic cloves, finely chopped

1 tbsp finely grated ginger

¼ cup Chinese Shaoxing wine

1 cup jasmine rice

¼ tsp white pepper

1 cup chicken stock

sliced spring onion (scallions) to sprinkle

Steps
Step 1

Combine the chicken with the soy sauce, dark sweet soy sauce, sesame oil and corn flour. Set aside while you prepare the other ingredients.

Step 2

Soak the dried mushrooms in hot water for 15 minutes to soften. Strain the soaking liquid, reserving ½ cup for later. Remove and discard the stems from the mushrooms. Cut the mushrooms in half.

Step 3

Heat the vegetable oil in a wok or frying pan over medium heat. Add the lap cheong sausage and stir-fry for half a minute. Add the chicken and stir-fry 2-3 minutes or until just starting to colour. Add the garlic and ginger and stir-fry for another minute. Toss in the mushrooms. Then pour in the Shaoxing wine and use a spatula to scrape up the bits from the bottom of the pan. Then stir through the rice and white pepper.

Step 4

Transfer the rice mixture to a Chinese claypot or a heavy-based saucepan or a dutch oven. Pour over the chicken stock and the reserved mushroom soaking liquid. Place the pot over a medium heat and bring to a gentle simmer. Cover and reduce the heat to low. Gently cook for 30 minutes or until the liquid has been absorbed and the rice is tender.

Step 5

Remove the lid. Sprinkle the top of the rice with spring onion and a drizzle of sesame oil. Serve straight from the pot.

Tags:
Collections
Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

5
Rated 5 out of 5
5 out of 5 stars (based on 3 reviews)
Excellent100%
Very good0%
Average0%
Poor0%
Terrible0%
Gitta
September 28, 2022

Tasty and so easy

I love this recipe. It is so easy to make and super tasty. The shitake mushrooms give a wonderful flavour. The dish cooks itself and looks great when it is finished. It is also an economical meal to make,

Ken
August 3, 2022

Recommendation: double the recipe

When you make something this good, there should be leftovers, and that’s not possible if you make the “serves four” recipe. At least, not possible for the two at our house 🙂

Dawn
July 22, 2022

Mouth watering

This is my go to recipe for claypot chicken rice. It was on my menu for tomorrow so I dug out the recipe ahead of time. Im already drooling just double checking my ingredients list. Cant wait for dinner tomorrow! PS I also add fresh water chestnuts.

Leave your rating and review